CN104323321A - Sauce flavor preserved meat and pickling method thereof - Google Patents

Abstract

The invention discloses a sauce flavor preserved meat and a pickling method thereof. The sauce flavor preserved meat comprises the following raw materials by weight part: 90-110 of pork, 12-13 of salt, 0.6-0.8 of Chinese prickly ash, 0.8-1 of star aniseed powder, 0.5-0.8 of clove powder, 1-1.5 of protein powder, 0.8-1 of monosodium glutamate, 3-5 of ginger, 8-12 of mushroom, 10-15 of bean, 25-30 of soy sauce, 0.4-0.6 of Schisandra chinensis, 3-5 of chenopodium album, 4-6 of Zizania latifolia, 3-6 of Vaccinium bracteatum leaf, 2-5 of Lepidium apetalum and 15-20 of vegetable oil. According to the invention, a variety of raw materials are selected as the seasonings, which have rich flavor, rich nutrition, delicious taste, and strong seasoning function, and can effectively remove the peculiar smell of preserved meat when they are added in pickled preserved meat. The preserved meat provided by the invention has the advantages of unique flavor, good taste, excellent mouthfeel, convenient eating, and long shelf-life, etc.

Description

The fragrant bacon of a kind of sauce and method for salting thereof

 

Technical field

The present invention relates to livestock products processing technique field, be specifically related to the fragrant bacon of a kind of sauce and method for salting thereof.

 

Background technology

Bacon is the one of Chinese butcher's meat, Major Epidemic in Sichuan, Hunan and Guangdong one is with, but also has making in other areas, south, because twelfth month normally at the lunar calendar pickles, so be called " bacon ", the bacon smoked, the same outside and inside, boil and cut into slices, transparent shinny, lovely luster, thoroughly red in Huang, taste sweet-smelling of tasting, fertile oiliness mouth, thinly not get stuck between the teeth, not only unique flavor, and there is appetizing, cold removing, the function such as help digestion; Existing bacon taste is single, can not meet the demand of people.

 

Summary of the invention

The object of the present invention is to provide the fragrant bacon of a kind of sauce and method for salting thereof.

The present invention adopts following technical scheme to achieve these goals:

The fragrant bacon of sauce, the weight portion of its constitutive material is: pork 90-110, salt 12-13, Chinese prickly ash 0.6-0.8, star aniseed powder 0.8-1, Ground Cloves 0.5-0.8, protein powder 1-1.5, monosodium glutamate 0.8-1, ginger 3-5, mushroom 8-12, bean cotyledon 10-15, soy sauce 25-30, fruit of Chinese magnoliavine 0.4-0.6, lamb's-quarters dish 3-5, hay dish 4-6, blueberry leaf 3-6, Lepidium apetalum 2-5 and vegetable oil 15-20.

The fragrant bacon of sauce, the weight portion of its constitutive material is: pork 92, salt 12, Chinese prickly ash 0.7, star aniseed powder 0.9, Ground Cloves 0.6, protein powder 1.2, monosodium glutamate 0.8, ginger 4, mushroom 8, bean cotyledon 15, soy sauce 28, the fruit of Chinese magnoliavine 0.4, lamb's-quarters dish 3, hay dish 5, blueberry leaf 3, Lepidium apetalum 2 and vegetable oil 15.

The method for salting of the fragrant bacon of sauce, comprises the following steps:

(1) pretreatment: take each raw material by the weight portion of constitutive material, first cleaned by pork, is then cut into 8-10cm cutlet shape by knife;

(2) mushroom, bean cotyledon are ground, then add salt, Chinese prickly ash, star aniseed powder, Ground Cloves, protein powder, monosodium glutamate, ginger and soy sauce; Be uniformly mixed, then with starch water, the mixed material after pulverizing be stirred to pasty state, for subsequent use;

(3) by the fruit of Chinese magnoliavine, lamb's-quarters dish, hay dish, blueberry leaf and Lepidium apetalum mixing, with steam treatment 10-20 minute, then dry, bake out temperature is 95-100 DEG C, and the time is 30-50 minute, makes batch mixing moisture be down to less than 10%, cooling, is ground into 40-80 order fine powder, for subsequent use;

(4) standby material of step (2) and step (3) is evenly sprinkling upon on pork flesh noodles, and with the hands crumple back and forth, to salt dissolves, then press surface down, flesh noodles upward by pork stack in a reservoir, one deck is stacked to be tight compact, then leave standstill under putting into 0 degrees centigrade low temperature environment and pickle 6-9 days, stir once every 12 hours upper-lower positions;

(5) cutlet pickled is hung drip-dry to oozing without moisture, then put it in chimney kiln the 3-6 days that fire-cures, then the cutlet completely that fire-cures is toasted, until moisture is after 15-20% and get final product in cutlet under 55-65 DEG C of condition.

Beneficial effect of the present invention:

The present invention selects plurality of raw materials as flavoring, and its aromatic flavour, nutritious, tasty mouthfeel, seasoning function are strong, add in curing salted meat, the peculiar smell of effective removal bacon, bacon of the present invention has unique flavor, delicious, mouthfeel is good, instant, the advantages such as long shelf-life.

 

Detailed description of the invention

Embodiment 1: the fragrant bacon of sauce, the weight portion (jin) of its constitutive material is: pork 92, salt 12, Chinese prickly ash 0.7, star aniseed powder 0.9, Ground Cloves 0.6, protein powder 1.2, monosodium glutamate 0.8, ginger 4, mushroom 8, bean cotyledon 15, soy sauce 28, the fruit of Chinese magnoliavine 0.4, lamb's-quarters dish 3, hay dish 5, blueberry leaf 3, Lepidium apetalum 2 and vegetable oil 15.

The method for salting of the fragrant bacon of sauce, comprises the following steps:

(1) pretreatment: take each raw material by the weight portion of constitutive material, first cleaned by pork, is then cut into 8-10cm cutlet shape by knife;

(2) mushroom, bean cotyledon are ground, then add salt, Chinese prickly ash, star aniseed powder, Ground Cloves, protein powder, monosodium glutamate, ginger and soy sauce; Be uniformly mixed, then with starch water, the mixed material after pulverizing be stirred to pasty state, for subsequent use;

(3) by the fruit of Chinese magnoliavine, lamb's-quarters dish, hay dish, blueberry leaf and Lepidium apetalum mixing, by steam treatment 15 minutes, then dry, bake out temperature was 95 DEG C, and the time is 40 minutes, makes batch mixing moisture be down to less than 10%, and cooling, is ground into 40-80 order fine powder, for subsequent use;

(4) standby material of step (2) and step (3) is evenly sprinkling upon on pork flesh noodles, and with the hands crumple back and forth, to salt dissolves, then press surface down, flesh noodles upward by pork stack in a reservoir, one deck is stacked to be tight compact, then leave standstill under putting into 0 degrees centigrade low temperature environment and pickle 6-9 days, stir once every 12 hours upper-lower positions;

(5) cutlet pickled is hung drip-dry to oozing without moisture, then puts it in chimney kiln the 3-6 days that fire-cures, then by fire-cure complete after cutlet toast under 60 DEG C of conditions, until moisture is after 15% and get final product in cutlet.

Claims (3)

1. the fragrant bacon of sauce, is characterized in that the weight portion of its constitutive material is: pork 90-110, salt 12-13, Chinese prickly ash 0.6-0.8, star aniseed powder 0.8-1, Ground Cloves 0.5-0.8, protein powder 1-1.5, monosodium glutamate 0.8-1, ginger 3-5, mushroom 8-12, bean cotyledon 10-15, soy sauce 25-30, fruit of Chinese magnoliavine 0.4-0.6, lamb's-quarters dish 3-5, hay dish 4-6, blueberry leaf 3-6, Lepidium apetalum 2-5 and vegetable oil 15-20.

2. the fragrant bacon of the sauce according to claims 1, is characterized in that the weight portion of its constitutive material is: pork 92, salt 12, Chinese prickly ash 0.7, star aniseed powder 0.9, Ground Cloves 0.6, protein powder 1.2, monosodium glutamate 0.8, ginger 4, mushroom 8, bean cotyledon 15, soy sauce 28, the fruit of Chinese magnoliavine 0.4, lamb's-quarters dish 3, hay dish 5, blueberry leaf 3, Lepidium apetalum 2 and vegetable oil 15.

3. the method for salting of the fragrant bacon of sauce according to claims 1, is characterized in that comprising the following steps:

(1) pretreatment: take each raw material by the weight portion of constitutive material, first cleaned by pork, is then cut into 8-10cm cutlet shape by knife;

(2) mushroom, bean cotyledon are ground, then add salt, Chinese prickly ash, star aniseed powder, Ground Cloves, protein powder, monosodium glutamate, ginger and soy sauce; Be uniformly mixed, then with starch water, the mixed material after pulverizing be stirred to pasty state, for subsequent use;

(3) by the fruit of Chinese magnoliavine, lamb's-quarters dish, hay dish, blueberry leaf and Lepidium apetalum mixing, with steam treatment 10-20 minute, then dry, bake out temperature is 95-100 DEG C, and the time is 30-50 minute, makes batch mixing moisture be down to less than 10%, cooling, is ground into 40-80 order fine powder, for subsequent use;

(4) standby material of step (2) and step (3) is evenly sprinkling upon on pork flesh noodles, and with the hands crumple back and forth, to salt dissolves, then press surface down, flesh noodles upward by pork stack in a reservoir, one deck is stacked to be tight compact, then leave standstill under putting into 0 degrees centigrade low temperature environment and pickle 6-9 days, stir once every 12 hours upper-lower positions;

(5) cutlet pickled is hung drip-dry to oozing without moisture, then put it in chimney kiln the 3-6 days that fire-cures, then the cutlet completely that fire-cures is toasted, until moisture is after 15-20% and get final product in cutlet under 55-65 DEG C of condition.